Strawberry Shortcake Pancakes (+ GIVEAWAY!)

Gluten Free Strawberry Shortcake Pancake, you are sweet as a Shakespearean sonnet, confident as a sculpture, happy as a lark. I will not be sworn but love may transform me to an oyster.

Whoaaa, I forgot where I was for a second.

Because pancakes have infiltrated our minds, bodies, smoothies and pillow talk, the male of my life informed me in his slumber that the best pancake is a pancake with jam around the edges and whipped cream (from a can) on top.

Pancake pillow talk is the best pillow talk one ever did have.

Guaranteed to knock you on your bloomers, the Strawberry Shortcake Pancake is now the household favorite. I used lemon yogurt and Bob’s Red Mill Gluten Free All Purpose Flour to make it all come together. The yogurt gives the pancake tangy, zesty, and sweet flavor, making it a delicious standalone pancake. And then you layer in the fresh strawberries and whipped cream…methinks I scent a swoon.

The Pancake Project is designed to bring healthful gluten free pancake options to your home and is supported by Bob’s Red Mill. Here’s a Pancake Project Recap:

But haste, you can have your cake and eat it too! Bob’s Red Mill (aka coolest red mill that I ever did see) is helping me give away a bag of their Gluten-Free All Purpose Flour! Just leave me a comment below and you’re in the running for FREE flour! The winner will be randomly selected Wednesday, 2/27 and notified via email! And of course, you will find another tasty pancake recipe right here next Friday.

Break out that can o’ whip leftover from the holidays (the expiration date means nothing, as bliss has no expiry) tilt your head back and sssshhhhhhhhhhh apply to your breakfast.

I want to thank everyone for the thoughtful and supportive comments you left me when I announced my probiotics cookbook. Merci, muchas gracias, danke schoen! I’d hate to “you people” you, but….you people really light my fire, so hugs all around!

Heat a large skillet just above medium heat and add just enough oil/butter to coat the surface.

Measure out ½ cup of batter and pour it in the skillet.

Allow the batter to cook until air bubbles form at the top and the sides begin to firm up.

Flip and cook on the other side another minute or so until pancakes are cooked all the way through.

Repeat with all of the batter.

On a plate, stack em high with strawberries and whipped cream!

Innnndulge!

Notes

* I used homemade non-fat lemon yogurt for the recipe, which means my yogurt was very thin. If you use storebought yogurt and find that your pancakes turn out too thick, simply add milk until they are the desired consistency. One reader (see comments below) added about 1/2 cup milk to reach optimal consistency.

Comments

Wow, the pancakes look so delicious! And it’s gluten-free, which is even better! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast and easy Korean food! It would mean the world to me if you took the time to check it out because I’m just starting out! Thanks!

These look like they might be the best ones yet! It’s snowing like crazy and I went a little insane with the amount of strawberries I bought yesterday… sounds like tomorrow will be a lazy, snowy sunday featuring some strawberry shortcake pancakes

These look delicious! My roommate is gluten free and I am always looks for ways to include her in delicious breakfast or dessert foods! Also I am from Milwaukie, OR where Bobs Red Mill is located! Sharing the Oregon love one delicious food at a time.

I recently posted and wanted to add an update that we had to add approximately 1/2 cup milk because the batter was so thick we couldn’t get it off the spoon! We also added more sugar because the garbanzo bean flavor really stuck out. After those additions the pancakes turned out delicious (just not as round as yours).

I already tried the Almond Flour Pancakes with great success as a pancake and a waffle (except for the Pomegranate syrup that did not work for me). I’m planning to try the Cornbread Flapjacks or the Garbanzo Flour Pancake this weekend. Thank you for all pancake postings.

I am just beginning my gluten-free, whole food, organic, local eating adventure. Bob’s Red Mill products are the bomb.. And I think even my meat-and-potatoes husband would like these pancakes. I showed him the picture and I swear he drooled!! I love to win too!

I love pancakes. I have a container of strawberries to use. I’m not sure if I can use whipped cream in a can. The last time I checked a can it didn’t say it was gluten free and it contained some ingredients I wasn’t for sure about. I love all of Bobs Red Mill gluten free flours. Their the best….

Terri, that’s a good point that I didn’t think about – We aren’t gluten intolerant in my house but tend to stay away from gluten, so I should have been more specific about the whipped cream. Homemade whipped cream is always worlds better anyway! I bet yogurt on top would be phenomenal too! Have a great weekend!

Oh my! These just might be the best pancakes yet! I’ll have to forgo the whipping cream since we’re dairy free here. Thankfully goat’s yogourt agrees with us so some of that with a bit of lemon rind should substitute fine in the recipe and maybe for the whipped cream too.

Hahaha! I secretly do the tilt-your-head-back trick when the kids aren’t looking . Isn’t whipped cream so much tastier that way? And my oh my your strawberry pancake recipe will be my favorite birthday breakfast from now on. Sending the link to my family and friends

Hey Kelly! I make most of my pancakes with unsweetened almond milk (sweetened would work great, too) but I do use at least one egg for each pancake recipe. I’ve been asked whether or not egg replacer would work in the recipes and honestly I have no experience with egg replacers If you do and you try the recipe using one, let me know! Thanks for your interest! FYI, Almond flour pancakes and GF All purpose flour are our favorites

Well they turned out like you described, and delicious! But unfortunately I’m they only one that likes the lemon flavor, so I’ll have a stash of pancakes to freeze and eat later. I think if I make it for the family again I might use vanilla yogurt. 😀